Spinach Quiche Lorraine recipe

Spinach Quiche Lorraine recipe

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Spinach Quiche on a brown tableFor those of you that know me, have read my posts and profile, or have stalked me in other ways to which I am oblivious, (let’s keep it that way), you know that I’m obsessed with France and all things French (Disclaimer: that being said, I don’t actually want to be French – I like America!) I do speak fluent French, find any excuse that I can to travel there and am still scheming up some way to get my career to lead me there, at least for a little while. Now, I know that this, the other “F-word” makes many Americans bristle, but they have given us so many great things! Over 1,000 types of cheese. One-third of all the wine in the world comes from France. Caudalie skincare, for crying out loud!

One of my favorite French foods is a good quiche. Quiche comes from the northeastern regions of Alsace and Lorraine – on the Rhine River border with Germany. Alsace and Lorraine actually were territories that went back and forth between the two countries many times until after World War I. The original quiches were open pies filled with an egg, cream custard and smoked bacon. The addition of onions make it Alsatian. The bottom crust was originally made from bread dough, eventually evolving into a short-crust or puff-pastry. It became popular in the U.S. after World War II. It’s great for any meal of the day!

My favorite type is a good Quiche Lorraine (with spinach and bacon). My mother (who is not French) always uses pie crust, but you can use puff pastry in a tarte pan for a more authentic look. I also happen to think homemade pie crust is better, but you’re welcome to use store-bought! It’s also often better if the quiche is refrigerated a few hours (even overnight) so that it isn’t runny when you cut into it, like it can be if you eat it right from the oven. Here’s a really delicious Quiche Lorraine recipe, plus one for my favorite crust..

Never-Fail Pie Crust (yields: 4 crusts or 2 covered pies)

  • 2 1/2 cups all-purpose flour
  • 1 1/3 cups shortening
  • 6 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 cup cold water

-In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs.

-In a small bowl, combine the 6 tablespoons flour, 2 teaspoons salt and 1/2 cup water to make a paste. Mix paste into the flour and shortening mixture.

-Divide dough into 4 equal pieces and shape into rounds. Wrap securely in plastic and refrigerate overnight. (Balls can be frozen for future use).

Spinach Quiche Lorraine

  • 9 inch deep dish pie shell
  • 8 slices bacon, cooked and crumbled
  • 1 cup roughly chopped fresh spinach
  • 1 cup shredded swiss or gruyere cheese
  • 1/4 cup chopped onion
  • 10 oz. evaporated milk (2 small cans)
  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper

-Preheat oven to 425.

-In pie shell, combine bacon, spinach, cheese and onion.

-Separately, mix together eggs and milk, add salt and pepper. Pour into pie shell.

-Place quiche on baking sheet and put in the oven. Bake 15 minutes at 425, then reduce heat to 350 and bake 30 minutes more. It’s done when a knife inserted comes out clean. Bon appétit!

17 thoughts on “Spinach Quiche Lorraine recipe”

  1. Cheese and bacon pie? Count me in! Seriously Katie, this quiche sounds really yummy. I think I might even be able to attempt the dough.

  2. Yum – I heart quiche!! I want to try this without the bacon – I think it would still be delicious!
    Katie thanks for this fab recipe and for the little history lesson at the beginning – love it!

  3. Oh I’m so hungry right now that I can actually smell quiche! I love a good spinach quiche and this sounds delish. I’m seriously going to have to test my non-cooking hand on this.

  4. So true Katie! I just made my first quiche last spring (had the family over for a late lunch). A friend who knows her way around a kitchen suggested it and I was amazed at how simple it was – and I can only cook spaghetti and eggs (not together). I did use a pre-made crust, so I’m looking forward to trying to make one myself!

  5. I love quiche too! It’s so easy to make and its great for left overs the next day. I made a corn, bacon and chedder quiche from a reciepe i got out of bon appetite magazine that is fantastic.

  6. I love quiche. Katie, you are making my mouth water talking about all that deliciousness. I used to get a quiche for lunch once a week when I lived in Paris with Katie. Our corner bakery always had amazing quiche lorraine. Sigh, how I miss it.

  7. Quiche actually originated in Germany… Not France & not on the “disputed” border mentioned above. I have seen this information on a few sites regarding the origins of Quiche. Way too many people state that it’s a “French Food” but originated in Germany. That makes no sense at all!! If it originated in Germany… then IT’S GERMAN!! Just because it became such a hit in France, does not mean it’s an original French food. That’s like saying “Fish-n-Chips” originated in Great Britain, but it’s actually an “American Food”!! No, it’s not… it’s a British Food!! I hate to use Wikipedia as a “source”, but look up the history of Quiche on their website. It originated in Germany. Plain and simple. There are many other resources that say the same thing… it originated in Germany. Therefore, it’s German.

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